Nutty Protein Bowl

Yes, plants have protein – plenty of protein – and this bowl proves it

Nutty Protein Bowl
Photo: Brian Skinner


  • Quinoa (cooked to package specs)
  • Maple tofu (see recipe)
  • Almond butter sauce (see recipe)
  • Grilled yams
  • Hemp seeds
  • Fresh garnishes such as sliced cucumbers, cherry tomatoes, shredded red cabbage, and sprouts

Almond Butter Sauce 

Makes 2 Cups

  • ⅓ cup water
  • ¼ cup almond butter (or almonds and 2 Tbsp. coconut milk)
  • 2 Tbsp. lime juice
  • 1 Tbsp. rice vinegar
  • 1 tsp. tamari
  • 1 Tbsp. ginger, chopped
  • ½ stalk green onion, sliced
  • ¼ tsp. chili flakes
  • 2 Tbsp. toasted coconut
  • 1 date, pitted
  • ¼ lime, zest and juice 
  • 1 tsp. salt

Maple Tofu

Serves 4

  • 1 package of firm tofu (350 g)
  • ¼ cup soy sauce
  • ¼ cup maple syrup
  • 1 Tbsp. rice vinegar (try balsamic for a different delicious flavour)
  • 1 garlic clove, squished
  • 3-4 slices of ginger


Drain and slice the tofu into a funky shape (I like triangles). Place in a wide frying pan with remaining ingredients and bring to a simmer. After 5-10 minutes, flip the tofu, turn off the heat and let it absorb the flavours for another 5 minutes.

To assemble the bowl: With quinoa as your base, start piling your ingredients on: grilled yams, hemp seeds and whatever fresh garnishes you’ve chosen. Top with maple tofu and almond butter sauce.

Nutrition facts per serving: Calories 406; protein 13.7 g; fat 25.2 g; carbs 36.2 g. 

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